Broccoli, Orange, and Watercress Salad
To save time, steam broccoli ahead; cover and chill. Section the oranges ahead, too.
Yield: 6 servings (serving size: 1 1/2 cups)
Ingredients
- Dressing:
- 1/4 cup cider vinegar
- 2 tablespoons rice vinegar
- 1 tablespoon olive oil
- 2 teaspoons sugar
- 1 teaspoon honey mustard
- 1/4 teaspoon salt
- 1/8 teaspoon coarsely ground black pepper
-
Salad: - 4 cups thinly sliced iceberg lettuce
- 3 cups small broccoli florets, steamed
- 3 cups trimmed watercress
- 2 cups orange sections (about 4 oranges)
Preparation
To prepare dressing, combine first 7 ingredients in a jar. Cover tightly; shake vigorously.
To prepare salad, combine lettuce and the remaining ingredients in a large bowl. Add dressing; toss well to coat.
Nutritional Information
- Calories:
- 88 (28% from fat)
- Fat:
- 2.8g (sat 0.4g,mono 1.8g,poly 0.5g)
- Protein:
- 3.7g
- Carbohydrate:
- 15g
- Fiber:
- 4.3g
- Cholesterol:
- 0.0mg
- Iron:
- 1.1mg
- Sodium:
- 130mg
- Calcium:
- 88mg
Member Ratings and Reviews
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A nice, light salad. I used my Cuisinart to slice the iceberg, which made prep time a bit shorter. The whole family seemed to like it.11/12/08
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This is really good--I changed a little bit. I couldn't find watercress, so I just omitted it. I used raw broccoli and added sunflower seeds and sliced red onion (added nice color). The dressing was great and my guests raved about the salad. Very pretty presentation, too.03/20/05





